Pumpkin Succotash
Recipe: #18422
April 08, 2015
Categories: Bacon, Pumpkin, Native American, Sunday Dinner, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Crockpot Soup, Pork Crock Pot Recipes, more
"They crumbled bacon on top, I'm Southern so I'm cooking it in the veggies, do what you wish"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (406.9 g)
- Calories 446.8
- Total Fat - 13.5 g
- Saturated Fat - 3.9 g
- Cholesterol - 26 mg
- Sodium - 914.7 mg
- Total Carbohydrate - 63.2 g
- Dietary Fiber - 12.7 g
- Sugars - 5.5 g
- Protein - 18.9 g
- Calcium - 57.4 mg
- Iron - 3.5 mg
- Vitamin C - 21 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Fry the bacon, then crumble.
Step 2
Use fresh pumpkin (or any other squash), cut into bite size chunks. Saute in bacon grease with onion and some garlic (to taste) until onions are translucent.
Step 3
Add all other ingredients and cover - simmer until pumpkin is done.
Step 4
You can also put this in a crock pot, just cook it longer.
Tips
No special items needed.
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